Blueberry Pancakes Milk Free Egg Free Food
DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS
Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
Provided by IowaEats
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
- Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
- Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
- Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g
BLUEBERRY PANCAKES, MILK-FREE, EGG-FREE
A seriously delicious recipe. We pick our wild blueberries here in August, and freeze 75% of our pickings. They are smaller (not tiny), making them perfect for these pancakes. Recipe is from The Milk-Free Kitchen.
Provided by Steph_40135
Categories Breakfast
Time 15m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
- Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
- Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
- Mix blueberries with dry ingredients, just before adding the liquids.
- Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
- Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
- Serve hot with margarine, honey, brown sugar or maple syrup.
- Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once.
MILK-FREE, EGG-FREE PANCAKES
My oldest daughter was severely allergic to milk for three+ years, then *poof* the allergy ceased to exist in her system. While she had this allergy, we struggled with Milk-Free recipes/food. I began making nearly everything from scratch. I bought a really great book, The Milk-Free Kitchen, where this recipe is from. We still make these soft, fluffy and delicious pancakes. I will also post the recipe for Milk-Free Blueberry Pancakes.
Provided by Steph_40135
Categories Breakfast
Time 20m
Yield 6 pancakes
Number Of Ingredients 7
Steps:
- Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
- Melt 2 1/2 Tbsp margarine in frying pan until melted.
- Be sure to tip the pan side to side to coat/grease all over.
- Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
- Stir liquid mixture into the dry ingredients until it is thoroughly moistened.
- It is OK if this batter is lumpy.
- Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans).
- Cook pancakes until the tops are bubbly and the bottoms browned.
- Turn the pancakes over to cook other side (approximately four minutes per side).
- Serve hot with margarine, honey, brown sugar or maple syrup.
- Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually. My mom has a griddle large enough to cook them all at once.
DAIRY-FREE, EGG-FREE PANCAKES
These pancakes are light, fluffy, and very delicious. You don't miss the egg or dairy at all! I have sent it to my friends, and several have tried it and given it both thumbs up. They cook very quickly, so do not leave them on the pan for too long or they will burn. You may double the recipe for more servings. Great for a quick, delicious breakfast!
Provided by Natural Girl
Categories Breakfast
Time 10m
Yield 6 medium pancakes, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, sugar, baking powder, and salt together in a medium mixing bowl. Add the water and applesauce; mix well. Cook on a greased griddle or skillet. Flip when they start to bubble slightly on the top.
Nutrition Facts : Calories 316.4, Fat 0.6, SaturatedFat 0.1, Sodium 709, Carbohydrate 71.3, Fiber 1.9, Sugar 19, Protein 6.5
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